A wonderful fresh blueberry pie, made with fresh blueberries with a cooked blueberry glaze that is oh so, yummy!

1 9 in. Pre-baked pie crust or shortbread tart crust
4 cups fresh blueberries, rinse
1 Tbsp. lemon juice
1/2 cup water
2 Tbsp. cornstarch
1/2 cup sugar

In a small bowl add the sugar and cornstarch, stirring well to combine. Set aside. Meanwhile, measure 1 cup of the blueberries, using the softest, and place them in a saucepan with 1/2 cup of water and lemon juice.

Bring to a boil. When boiling add the cornstarch mixture, stirring constantly. Lower heat and simmer until mixture becomes translucent. Immediately remove from heat and fold in the remaining 3 cups of berries. Spoon the mixture into pre-baked pie crust.

Tip: To help moisture-proof your pre-baked crust and add extra flavour, brush 2 Tbsp. of heated and sieved blueberry jam over the bottom before adding your blueberry mixture

Looking for a Gluten Free Variation? See
Fresh Blueberry Pie Recipe ...with a secret ingredient in
Astoria Magazine online.